Food News

Rich, aromatic and braised in Burgundy wine, boeuf bourguignon is a dish of humble origins, born in the French countryside. Here's its history.

It was once given to children as sedative and considered an elixir of life: past, present and future of alkermes.

Made with legumes or grains, vegetarian meatballs are ideal for those who have chosen to follow a meatless diet but don't want to give up on the delicious balls, also perfect for a delicious appetizer. Here are some ideas to...

As an alternative to classic pasta casserole can be Roast beef, roasted vegetables and apple crumble. The history of British Sunday roast.

Prise of the Campania region's food production, this particular tomato, preserved in bunches for several months, is a joy for the eyes and a feast for the palate. Try it as jam or on pizza.

Cantucci, befanini, brutti ma buoni: Tuscan tradition brims with cookies that have become popular in other parts of Italy. Exploring regional cookies we tackled this area and its Biscotti di Prato seeking the guidance of Paolo Sacchetti.

From artisanal to industrial production, by way of legends and folktales: here's all there is to know about the legendary American donuts.

Sweet, red, with a pungent aroma, Tropea Onion is the undisputed protagonist of the tour of Violet Coast, in Calabria. Cooked or raw it's good for health and palate alike. Here's how to eat it without losing any of its...

Delicious, simple, suitable for many recipes. In a word: perfect. Here's everything you need to know about shortcrust pastry.

We first came to know them through American films, then in the Chinese restaurants of Europe. But the famous cookies containing prophecies are actually a Japanese specialty. Here's the whole story.